Empire Biscuits recipe

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Ingredients

2 cups butter, softened
1 cup white sugar
4 cups sifted all-purpose flour
1 cup raspberry preserves
24 maraschino cherries
8 cups confectioners' sugar
½ cup milk

Nutrition Info

222.7 calories
carbohydrate: 37.7 g
cholesterol: 20.6 mg
fat: 7.9 g
fiber: 0.3 g
protein: 1.2 g
saturatedFat: 4.9 g
servingSize: -
sodium: 55.9 mg
sugar: 28.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.

  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.

Recipe Yield

4 dozen

Recipe Note

This shortbread cookie is a traditional Scottish recipe. These are round cookies sandwiched with jam and topped off with a delicious icing and a cherry.

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